How to Shuck an Oyster

“When confronted with an oyster, you first have to shuck it. This takes a little practice until you get the knack. In order to shuck, equip yourself with an oyster knife with a blade about 3 inches long and a strong wooden or plastic handle. The blade should be blunt.” – James Peterson

The acclaimed Maine Belon oyster has been used in this “how to” demonstration. Maine Belons are currently in season and are often available on our website.

Start by holding the oyster with the “cup” side down. This will prevent the “liquor” from escaping.

Hold the oyster in a towel with your left hand in such a way that you’re protected in case the blade slips. Insert the oyster knife into the hinge as far you can go and give the knife a twist.

Once you feel the lid give way, slide the knife under it, keeping the knife flush with the lid so that you don’t leave any oyster attached

Here we didn’t use the oyster shucking knife because it’s bent on the end (it’s designed this way) such that it won’t stay flush with the lid.

A shucked European (Maine Belon) oyster.

When serving oysters on the half shell, some people like them attached to the bottom shell which ensures they’re fresh. In the US, however, oysters are usually detached from the bottom shell before serving.

This step by step guide has been provided by award-winning food writer, cookbook author, photographer, and cooking teacher James Peterson.